Tenshinhan is a popular Japanese dish influenced by Chinese cuisine. If you’re in the mood for a warm, filling, and comforting meal but don’t have a lot of ingredients on hand, this is the way to go. It’s incredibly simple, easy to make, and can be ready in just 15 minutes.
TENSHINHAN (2 servings)
Ingredients:
- 4 small imitation crab sticks (or frozen shrimp), divided
- 6 large eggs, divided
- Kosher salt, to taste
- 1 tbsp frozen peas
- 2 tbsp neutral-tasting oil (such as grape seed, vegetable oil, etc.), divided
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
Sauce:
- 1 cup (240ml) water
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp chicken bouillon powder
- 1 tsp sugar
- 1/2 tsp toasted sesame oil
Cornstarch Slurry:
- 1 tbsp cornstarch
- 2 tbsp water
Instructions:
1. Cut the crabmeat in half. Tear them into strips.
2. Make the sauce: In a small container, mix together the water, mirin, soy sauce, oyster sauce, chicken bouillon powder, sugar, and sesame oil.
3. To cook one portion at a time, beat 3 eggs into another bowl. Add half of the imitation crab and a small pinch of salt. Mix together. (You can prepare the other bowl of the egg mixture so that you can cook the second batch immediately after the first batch.)
4. To a small saucepan, add the sauce and frozen peas. Bring it to a boil over medium-high heat. Meanwhile, in a small bowl, whisk together the cornstarch and water to make a slurry. Once the sauce starts to boil, add it to the sauce and give it a good stir until nice and thickened. Keep warm and set it aside.
5. In a wok (or pan), add 1 tablespoon of oil. Heat it over medium-high heat. Once it gets nice and hot, pour the egg mixture. Cook for 1 to 2 minutes. (Using wooden chopsticks or a spatula, scramble in the middle and if that makes little gaps, fill them with the eggs.)
6. Once the omelet is cooked, but still a little bit runny, slide it over the rice and tuck the edges down. Pour half of the sauce over the omelet. Repeat the process for the second batch. Enjoy!
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Tenshinhan (Japanese Crab Meat Omelet Over Rice), 2 servings
Ingredients
4 small imitation crab sticks (or frozen shrimp), divided
6 large eggs, divided
Kosher salt, to taste
1 tbsp frozen peas
2 tbsp neutral-tasting oil (such as grape seed, vegetable oil, etc.), divided
2 cups hot cooked rice, about 1 cup (210g) for each serving
- Sauce:
1 cup (240ml) water
1 tbsp mirin
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp chicken bouillon powder
1 tsp sugar
1/2 tsp toasted sesame oil
- Cornstarch Slurry:
1 tbsp cornstarch
2 tbsp water
Directions
- Cut the crabmeat in half. Tear them into strips.
- Make the sauce: In a small container, mix together the water, mirin, soy sauce, oyster sauce, chicken bouillon powder, sugar, and sesame oil.
- To cook one portion at a time, beat 3 eggs into another bowl. Add half of the imitation crab and a small pinch of salt. Mix together. (You can prepare the other bowl of the egg mixture so that you can cook the second batch immediately after the first batch.)
- To a small saucepan, add the sauce and frozen peas. Bring it to a boil over medium-high heat. Meanwhile, in a small bowl, whisk together the cornstarch and water to make a slurry. Once the sauce starts to boil, add it to the sauce and give it a good stir until nice and thickened. Keep warm and set it aside.
- In a wok (or pan), add 1 tablespoon of oil. Heat it over medium-high heat. Once it gets nice and hot, pour the egg mixture. Cook for 1 to 2 minutes. (Using wooden chopsticks or a spatula, scramble in the middle and if that makes little gaps, fill them with the eggs.)
- Once the omelet is cooked, but still a little bit runny, slide it over the rice and tuck the edges down. Pour half of the sauce over the omelet. Repeat the process for the second batch. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml